| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Lifetime tv, Life2 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Sweetened flaked coconut |
| 1/2 |
c |
Sweetened condensed milk |
| 1 |
ts |
Vanilla extract |
| 1/3 |
c |
Granulated sugar |
| 2 |
lg |
Egg whites; at room temperature |
| 1/4 |
ts |
Cream of tartar |
INSTRUCTIONS
1. Preheat the oven to 350 F.
2. Lightly coat cookie sheets with vegetable oil cooking spray.
3. Combine the coconut, condensed milk, and vanilla in a bowl. Mix
and set aside.
4. Process the sugar to a superfine consistency in a food processor
fitted with the steel blade, about 2 minutes.
5. Beat the egg whites with an electric mixer at medium speed until
frothy, about 2 minutes. Add the cream of tartar and mix about 2
minutes more, just until peaks begin to form.
6. Raise the speed to high and gradually add the superfine sugar to
the mixture. Continue to mix for an additional 2 minutes or until
very stiff, shiny peaks form.
7. Fold the coconut mixture into the meringue. Drop by the half
tablespoonful onto the prepared cookie sheets, leaving about 2 inches
between cookies. Bake for about 10 minutes, until the edges are brown.
8. Cool on the sheets on wire racks.
Copyright credit: Barry Bluestein and Kevin Morrissey © 1997 Lifetime
Entertainment Services. All rights reserved.
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